Winemaker Notes
With a deep red-purple layer of color, the aroma of boysenberries, wild blackberries, dark cherries, and cassis with nuances of dry herbs, cedar, and spice rack. Firm tannins in the mouth, the taste is sweeter, with some white chocolate, mocha, and thyme. The finish is long and earthily mineral. Full body with smooth, balanced acidity.
Blend: 100% Cabernet Sauvignon
Professional Ratings
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Wine Enthusiast
This impressive wine shows notes of soy, dried herb and leather. It's sultry and smooth in texutre, with enviable structure and complexity. Bright notes of currant, cherry and cassis balance the savory characteristics on the palate, with well-integrated oak and tannin behaving throughout.
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James Suckling
A pretty nose of blackberry, dark cherry, incense, cloves and cigar box. Full-bodied with fine tannins. Slightly chewy with a velvety and creamy texture. Rich and fruity with a firm finish. Deep center-palate, but comes out creamy and rich. Drink from 2024.
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Wine Spectator
Bright, ripe and forward in feel, with a gush of warm cassis and plum puree flavors lined with red licorice and sweet toast accents. The fine-grained finish lets the fruit play out easily.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
St. Helena is in the heart of the Napa Valley, nestled between Calistoga to the north and Rutherford on its southern border. On its western side, the Mayacamas Mountains guard it from the cooling effects of the Pacific Ocean; to its east stand the Vaca Mountains. In conjunction, these mountain ranges serve to lock in summer daytime heat. But in the evening, cool air from the San Pablo Bay funnels up through the valley, creating very chilly nights. It isn’t uncommon for temperatures to drop 50 degrees, a shift that promotes a balance of sugar ripeness and acidity in wine grapes.
St. Helena contains a plethora of different soil types in a small area, which have been enhanced over centuries by rain runoff from both mountain ranges. Its vineyards cover a variety of terrain, spreading across the bucolic valley floor and its benchlands.
These ideal topographic and climatic growing conditions easily caught the attention of early winemaking pioneers. In fact, St. Helena is the birthplace of Napa Valley’s commercial wine industry. Dr. Crane founded his cellar in 1859, David Fulton in 1860 and Charles Krug in 1861.
Today there are no less than 400 separate vineyards planted within the 12,000 acres that make up the St. Helena appellation.
Revered most for its red wines based on Bordeaux varieties, namely Cabernet Sauvignon, the St. Helena appellation is also a source of superior Syrah, Zinfandel and Sauvignon blanc.